Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters
Brazil Vinhal | Triple Fermented Honey - Dessert Oasis Coffee Roasters

Brazil Vinhal | Triple Fermented Honey

$24.95
Size: 12oz
A vibrant, fruit-forward Brazil that defies expectations — clean, juicy, and layered with tropical complexity.

This release marks the return of award-winning producer Rafael Vinhal, showcasing his experimental mastery with a new Triple Fermented Honey process. Grown in Brazil’s Cerrado Mineiro region, this single-varietal Catuai 99 lot bursts with flavor and clarity — a rare feat for Brazilian coffees. Expect a strikingly juicy cup with notes of grape Jell-O, starfruit, and chamomile, delicately balanced between sweetness and florality.

Rafael and his family have been producing coffee since 1988, operating with deep care for the land and their community. Their dedication to sustainability is backed by certifications from Rainforest Alliance, 4C, and Certifica Minas, and their coffees regularly earn accolades in Brazil’s top quality contests — proof that their innovation is matched only by consistency and heart.
Size: 12oz

THE DETAILS —

Grape Jello, Starfruit, and Chamomile

Thermal Shock, Triple Fermented Honey

Minas Gerais

Rafael Vinhal

Catuai 99

Innovation meets precision in this beautifully clean, fruit-saturated cup from one of Brazil’s most celebrated producers.

ABOUT THE COFFEE

IN FOCUS: Brazil Vinhal

The Vinhal Estate sits in the heart of Minas Gerais, where the family’s innovative spirit drives constant experimentation with fermentation and processing techniques. For this lot, only the ripest cherries are hand-selected and floated before undergoing a series of precisely timed fermentations:

  • Dry aerobic fermentation for 58 hours, followed by a thermal shock to halt the process.
  • Anaerobic fermentation for 180 hours, then another thermal shock.
  • Cherries are depulped, leaving the mucilage fully intact, and enter a final anaerobic fermentation lasting 120 hours.
  • The coffee is then dried on raised beds for 20 days, resulting in exceptional cleanliness and structure.

The result is a cup that’s surprisingly fruit-forward and tea-like — bright grape and starfruit, rounded by a soft chamomile florality that ties everything together. It’s an expressive, dynamic coffee that highlights both Vinhal’s technical precision and the evolving identity of Brazilian specialty coffee.